Pierogi Dough #1

Mix all ingredients together lightly and knead in bowl. Rest dough for one-half hour, covered. Knead the dough on a flour coated board and roll out to one-eighth inch thickness. Cut out circles with a cup, glass, or doughnut cutter (we've found 4.5 to 5 inches ideal diameter). Fill with favorite filling pressing edges well together (like turn-overs). Cook in boiling (gentle boil) water for about ten minutes. Remove using slotted spoon and rinse lightly with cold water. Serve with melted butter, salt, pepper. Pierogi Dough #2 1/2 cup sour cream 1 teaspoon salt 1 egg 1 teaspoon baking powder 1/4 cup melted butter 2.5 cups flour Sift Flour, salt, baking powder together. Add sour cream and melted butter. Knead the dough on a flour coated board and roll out to one-eighth inch thickness. Cut out circles with a cup, glass, or doughnut cutter (we've found 4.5 to 5 inches ideal diameter). Fill with favorite filling pressing edges well together (like turn-overs). Pierogi Dough #3 1 egg 1/2 cup water, lukewarm 1 egg yolk 1/2 cup milk, lukewarm 1 teaspoon melted butter 2 - 2.5 cups sifted flour Combine eggs, milk, water in bowl and beat until blended. Add flour, one cup at a time to make soft dough. Knead the dough on a flour coated board, cover with bowl and let rest for ten to fifteen minutes. Roll out dough to one-eighth inch thickness. Cut out circles with a cup, glass, or doughnut cutter (we've found 4.5 to 5 inches ideal diameter). Fill with favorite filling pressing edges well together (like turn-overs). Pierogi Dough #4 1 egg 1/4 cup water 1/4 cup milk 1.75 - 2 cups all-purpose flour Beat egg, milk and water together in bowl; slowly add flour to make soft dough. Knead dough on flour coated pastry board until smooth; cover with bowl and rest dough for fifteen minutes. Roll out dough to one-eighth inch thickness. Cut out circles with a cup, glass, or doughnut cutter (we've found 4.5 to 5 inches ideal diameter). Fill with favorite filling pressing edges well together (like turn-overs). Pierogi Dough #5 2 eggs 1/2 cup water 2 cups flour 1/2 teaspoon salt Mound flour on pastry board (or in a large bowl) and make hole in center. Drop eggs in center hole and cut into flour with knife or fork. Add salt and water; knead until firm and smooth. Place bowl in covered bowl and allow to rest for ten to fifteen minutes. Roll out dough to one-eighth inch thickness. Cut out circles with a cup, glass, or doughnut cutter (we've found 4.5 to 5 inches ideal diameter). Fill with favorite filling pressing edges well together (like turn-overs). Cabbage Filling (makes enough filling for approx. four dozen pierogi) 1 head cabbage 7 cans sauerkraut (10 oz. cans) 1 small onion 1 clove garlic 10 Tablespoons butter Parboil cabbage in boiling water for ten to fifteen minutes. Rinse, drain, cool, and thoroughly wring moisture from cabbage and sauerkraut; set aside. The drier the cabbage and sauerkraut the less time required to complete cooking. Saute onion and garlic in 2 Tbsp. butter. Add cabbage and sauerkraut and remainder of butter; cook for approximately one half hour or until cabbage is soft and mixture is "reasonably" dry. It is important that the mixture not be too moist in order to prevent wetting dough during the filling process ... wet dough will cause pierogi to break open during cooking! Allow mixture to stand in refrigerator (in covered bowl) for twenty four hours prior to filling pierogi dough. Cheese Filling #1 1 cup cottage cheese, dry 1 egg yolk 3 Tablespoons Sour Cream salt and pepper Cream cheese with egg yolk; add salt and pepper to taste. If filling is too thick, add sour cream. Cheese Filling #2 1 cup dry cottage cheese 1 teaspoon lemon juice 1 tablespoon sugar 2 egg yolks or (1 egg and 1 egg yolk) Force cottage cheese through sieve. Mix with other ingredients thoroughly. Beef filling 1 large onion, sliced 2 Tbsp margarine 1 3/4 c ground beef or.turkey 3/4 c cooked rice 2 tsp instant bouiillon or meat extract 3 Tbsp hot water 1 Tbsp chopped fresh parsley Saute onion in margarine. Stir in meat and rice. Dissolve bouillon in hot water. Add to meat mixture with parsley and salt+pepper to taste. Sausage Filling 10 oz. polish sausage (kielbasa) skinned and chopped 1/2 c grated cheese or chopped mushrooms or both 1/4 c fine dry bread crubs 1 egg I like to fry the kielbasa in a pan before mixing it all together, but my original recipe says don't cook it. Cooked Fruit 2 cups pitted cherries, blueberries or apples 3/4 cup water 1/3 c sugar (optional) 1/2 tsp cinnamon or cardamom 1 tsp lemon juice 2-4 Tbsp dry bread crumbs Combine fruit water and sugar in saucepan. bring to boil. Simmer until fruit is tender and water is almost gone. Remove from heat. mash slightly with potato masher. Add cinnamon and lemon juice. Cook and stir over low heat until thick. Stir in enough bread crumbs to further thicken.